The sunny flavors of the tropics are packed in this light quick bread, perfect for a foggy morning or a hot afternoon.
Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
In a large bowl with an electric mixer, beat the butter and sugar until well blended. Add the eggs, one at a time, and continue beating until the mixture is creamy. Stir in the mango purée. (The mixture will look "separated," but will come back together when the dry ingredients are added.)
In a small bowl, combine flour, baking soda and salt. Using a wooden spoon, stir the dry ingredients into the creamy mixture. Be careful not to overmix.
Using a rubber spatula, gently fold in the crystallized ginger.
Spoon the batter into the loaf pan. Bake for 1 hour. The cake should be golden brown and feel firm when lightly pressed with your fingertips. Let cool in the pan for 15 minutes, then transfer to a cooling rack.
Makes 1 loaf
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
Reprinted with permission.
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